Beef - Rib Roast
standing rib roast is a cut of beef from the rib section, which is
one of the eight primal cuts of beef. The entire rib section comprises
ribs 6 through 12 of the animal; a standing rib roast can comprise
anywhere from 2 to 7 ribs. It is given the name "standing"
because it is most often roasted in a standing position, that is, with the
ribs stacked vertically. An alternative is to cook with the bones on the
bottom. A standing rib roast, if sliced when uncooked, would yield a
number of rib eye steaks.
A colloquial and popular term for this cut is "prime rib".
Historically, this name stands out regardless of the grade. In addition,
the USDA acknowledges this historical note by not requiring the cut "to
be derived from USDA prime grade beef". The technical name, per URMIS
(Uniform Retail Meat Industry Standards), is "Beef Rib Roast".
A slice of standing rib roast will include portions of the so-called
"eye" of the rib as well as the outer, fat-marbled muscle (spinalis
dorsali) known as the "lip" or "cap".
The traditional preparation for a standing rib roast is to rub the
outside of the roast with salt and seasonings and slow-roast with dry
Yorkshire pudding is frequently served as a side dish with prime rib.
In many restaurants specializing in prime rib, several entire roasts (of
varying degrees of doneness) will be placed on a large, heated cart, and
carved at tableside. This style of service can be found throughout the
Lawry's chain, Mortons of Chicago, as well as at independent
establishments such as San Francisco's House of Prime Rib.
In the United States, the standing rib roast has NAMP classifications
109 through 112D.
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